Spicy Cornmeal Cod *

1 1/2 pounds cod (or other whitefish that is approximately 1/2 inch thick)
3/4 cup cornmeal
1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp black pepper
2 eggs
3 Tbsp butter, melted

Heat oven to 500.  Cut fish fillets into 4x2 inch pieces.  Mix remaining ingredients except eggs and butter.  Dip fish into eggs, then coat with cornmeal mixture.  Place fish on ungreased cookie sheet.  Drizzle butter over fish.  Bake 10-12 minutes, turning fish once, until golden brown.

Serves 6

Italian Pork Chops *

1/2 cup bisquick
1/3 cup Italian dressing
1/2 cup garlic herb bread crumbs
4 pork boneless loin chips (1 1/2 pounds)
2 Tbsp vegetable oil

Place bisquick mix, dressing and bread crumbs on separate dinner plates.  Coat pork chops with bisquick mix.  Dip coated pork chops into dressing, then coat with break crumbs.  Heat oil in skillet.  Cook pork in oil about 5 minutes or until golden brown; reduce heat to low.  Carefully turn pork.  Cook 10-15 minutes longer or until pork is no longer pink in center.

Serves 4